Peach Chutney

Ingredients

• 2 tsp Neutral Oil
• 1/2 whole Red Onion (- finely dice )
• 1 whole Serrano Chile Pepper (- finely dice (SEE NOTES))
• 3- 4 whole Ripe Peaches (- roughly chopped & divided (about 1 pound) (SEE NOTES))
• 2 TBS Bourbon ((OPTIONAL - SEE NOTES))
• 2 TBS Lime Juice
• 2 TBS Balsamic Vinegar Reduction
• 2-3 TBS Brown Sugar (- packed (SEE NOTES))
• 1 tsp Cornstarch
• 2 TBS Fresh Basil (- chiffonade)
• to taste Flaky Sea Salt & Freshly Ground Black Pepper

Instructions

1. 1

   Sauté Onions and Peppers: Heat the oil in a medium saucepan over medium heat. Once the oil is shimmering, add the onion and serrano pepper. Cook, stirring occasionally, until softened about 2-3 minutes.

2. 2

   Add Diced Peaches: Add in the peaches and sauté, about 2 minutes. (SEE NOTES)

3. 3

   Add Liquids and Seasonings: Add in the bourbon (or extract), lime juice, vinegar, and sugar. Season with salt. Bring to a boil. Once boiling, immediately reduce to a simmer.

4. 4

   Simmer Chutney: Let the chutney simmer, stirring occasionally, until the peaches are softened, about 10-12 minutes.

5. 5

   Add Cornstarch Slurry (thickener): Add Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch mixture to the pan and stir to combine. Let the chutney continue to gently simmer for 3-5 minutes, or until it's thickened to your liking.

6. 6

   Add Basil and Let Cool: Add Fresh Basil and Let Cool: Remove the pan from heat and stir in the basil. Taste and adjust for seasoning with salt and pepper. Allow to cool on the counter before serving, or transfer to a container, cover and chill until ready to serve.

7. 7

   Serve Peach Chutney: Serve with burrata, arugula, prosciutto and toasted bread. Use as a spread for sandwiches. Or use as a topping for pork, chicken and fish!